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2. The 5 healthiest flours to use instead of all-purpose white ...

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   The No. 1 healthiest flour. Oat flour is a whole-grain flour containing all three parts of the grain — the germ, endosperm and bran. Whole grains naturally contain vitamins and minerals, fiber ...

3. The Best All-Purpose Flour Substitutes If You Run Out ... - AOL

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   And since not all flour alternatives are created equal (especially when substituting for all The Best All-Purpose Flour Substitutes If You Run Out or Need a Gluten-Free Swap [Video] Skip to main ...

4. Bread Flour Substitute: What to Use Instead - AOL

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   If you’ve ever rolled up your sleeves to bake a killer baguette only to find that you’re all out of bread flour, I feel your pain. Here’s the good news: You can still carry on with ...

5. Resistant starch - Wikipedia

   en.wikipedia.org/wiki/Resistant_starch

   Resistant starch. A specially developed strain of barley, high in resistant starch. Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. [1][2] Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an ...

6. What is the healthiest bread? Dietitians reveal their favorites

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   Breads that have added nuts and seeds provide bonus protein and healthy fats, the publication said. The healthiest breads, according to Consumer Reports, include: Food For Life Organic Flourless ...

7. Graham flour - Wikipedia

   en.wikipedia.org/wiki/Graham_flour

   Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]: 9 A report from 1913 claimed that bread made from ...

8. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   Dough conditioner. A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1]

9. 6 Healthiest Gluten-Free Breads—and 3 To Avoid - AOL

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   Nutrition (Per 1-slice serving) CALORIES: 110 FAT: 2.5 g (Saturated fat: 0 g) SODIUM: 115 mg CARBS: 21 g (Fiber: 4 g, Sugar: 1 g) PROTEIN: 2 g. Food for Life is known for making healthy bread ...